Some lessons need a glass on the table.
The Spanish Wine Specialist course, a core programme of the Food and Wine of Spain Academy led by ICEX-CECO, held its 2026 tasting sessions in Beijing on 14 August and Shanghai on 15 August.
More than 30 wine professionals are taking part in this year’s course, many of whom already hold WSET Level 3 or Level 4 qualifications.
Fongyee Walker MW led both sessions, guiding students through 15 wines covering seven red and six white grape varieties, plus a Cava and an Oloroso Sherry. The selection included Mencía, Tempranillo, Bobal, Albariño and Airén, giving students a direct sense of the range found across Spanish wine.
In Beijing, Ernesto Negredo Pascual, Economic and Commercial Counsellor, welcomed students to the Academy. He described Spanish wine through three ideas rooted in Spanish culture: passion, exchange and tradition.
Those unable to attend in Beijing or Shanghai could follow online using samples provided by the course, keeping tasting at the centre of the learning experience.
Next comes the food module with Guan Nawen, accompanied by Manchego cheese, two styles of Jamón Ibérico and two Spanish olive oils. Spanish wine is best understood with something good on the table.
